Mutton Burger with Jerusalem Artichoke Crisps

For an up-market twist on fast food, try Jean Christophe Novelli's juicy mutton burgers with artichoke crisps
By Jean-Christophe Novelli
Mutton Burger with Jerusalem Artichoke Crisps
  • Rating:
  • Serves: Makes 10 burgers
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the burger

  • 2 kg minced mutton or lamb
  • 200 g shallots, finely diced
  • 5 egg whites
  • 20 g sea salt
  • 10 g cracked white peppercorns
  • 10 g ready-mixed barbecue spices
  • 20 ml Worcestershire sauce

For the artichoke crisps

  • 1 kg jerusalem artichokes, peeled
  • sunflower oil, for deep frying
  • fried eggs, to serve (optional)


1. Mix all the ingredients for the burger together in a stainless steel bowl and refrigerate for 3 hours.

2. Shape the mixture into burgers, each weighing 200g.

3. Brush the burgers with olive oil and cook on a hot char-grill or barbecue for about 4 minutes on both sides, until just cooked.

4. Meanwhile, make the crisps. Slice the artichokes very thinly.

5. Heat the oil in a deep fat fryer to 180C and fry the crisps for 2-3 minutes, until golden brown. Drain on kitchen paper and season with salt.

6. Serve the burgers with the crisps, and accompany with a fried egg, if liked.

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